Try this New Orleans Chicory Pot Du Creame recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300 degrees F. Scrape inside of vanilla bean halves into cream and add the bean halves, sugar and coffee in a suce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the egg yolks. Gradually pour the hotcream into the mixer. Mix well until incorporated. Strain the liquid into a pitcher. Place 8 (3/4c) cups in a roasting pan. Fill the cups to the rim. Fill the pan with water. Cover the pan loosly with foil and bake for 1 to 1 1/2 hours or until set. Remove from pan and ler custards cool completely. Place in refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder. Source: Essence of Emeril, #2329, TVFN Formatted by LIsa Crawford, 4/29/96
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1122 | ||
Calories from Fat: 611 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.9g | 91 % | |
Saturated Fat 30.4g | 152 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 2179.9mg | 671 % | |
Sodium 106.4mg | 4 % | |
Potassium 254.8mg | 7 % | |
Total Carbohydrate 103.2g | 30 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 103.1g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1122
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